Chicken Salad With Roasted Red Peppers

• 2 teaspoons Dijon mustard
• 1 teaspoon white wine or sherry vinegar
• 1/2 garlic clove, minced
• 2 tablespoons extra virgin olive oil, plus extra, if desired
• 1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)
• 1 stalk celery, chopped
• 3 tablespoons chopped roasted red bell peppers
• 1 tablespoon chopped chives
• Coarse sea salt or kosher salt and freshly ground black pepper
• Whole wheat bread or crusty white bread, for serving, optional
• Mixed salad greens, for serving, optional

1. 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
2. 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
3. Brown-bag it with: grapes

mustard, white wine, garlic, extra virgin olive oil, chicken, celery, red bell peppers, chives, salt, bread, salad greens

Taken from www.epicurious.com/recipes/food/views/chicken-salad-with-roasted-red-peppers-237149 (may not work)